Yield: 6 servings
|½ cup||All-purpose flour|
|2 pounds||Beef chuck, cut into cubes|
|2 tablespoons||Cooking oil|
|6 cups||Boiling water|
|1||Medium onion, diced|
|1||Or 2 bay leaves|
|1 cup||Celery, cut into sml. pieces|
|4||Carrots, 1 inch slices|
|1||Green pepper, thin strips|
|3||Med. potatoes, peeled cubed|
|2||Beef bouillon cubes|
Mix flour, salt and pepper.
Coat the meat with flour mixture and brown meat thoroughly in the cooking oil in a large skillet. Transfer the browned meat to a 2 qt saucepan. Add water, heat to boiling.
Reduce heat; cover and simmer for 2 hours.
Stir in remaining ingredients. Simmer for 30 minutes more or until vegetables are tender.
To thicken stew, in a small jar, shake 1 cup cold water and 3 tbs flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir for 1 minute.
To make Oxtail stew, substitute 4 lbs oxtails for the stew meat and cook for 3½ hours instead of the 2 called for in beef stew.
I start my stew right after breakfast and let it simmer all day, adding vegetables about an hour before I plan to eat. Like most soups and stews, it is better when heated the second or third day. - Earl Shelsby Submitted By JEFF DUKE On 12-01-94